Olive Linguine with Broccolini (Print Version)
# Ingredients:
→ Pasta & Bread
01 -
¾ lb linguine noodles
02 -
¼ lb wholemeal bread, diced into squares
→ Vegetables
03 -
½ lb broccolini, bottom parts cut off
04 -
4 spring onions, chopped thin (keep dark parts separate from light parts)
05 -
2 cloves garlic, finely chopped
06 -
2 tbsp fresh chives, finely chopped
→ Dairy & Fats
07 -
4 tbsp unsalted butter
08 -
¼ cup shredded parmesan, extra for garnishing
09 -
Olive oil, for cooking
→ Seasonings & Flavorings
10 -
Sea salt
11 -
Black pepper, freshly ground
12 -
1 tbsp grated lemon peel
13 -
¼ cup squeezed lemon juice
→ Specialty Items
14 -
1 (5 oz) container green castelvetrano olives, cut in half and drained
# Instructions:
01 -
Put bread chunks into a food processor and give them a few pulses until you get rough crumbs. Put them aside for now.
02 -
Get a big pot of water boiling. Toss in the broccolini with a good pinch of salt and let cook for 2 minutes till it's vibrant and soft. Move the broccolini to a bowl filled with ice water for a minute (keep the hot water in the pot). Take out the broccolini and dry it with paper towels.
03 -
Warm up a 12" cast iron pan on medium. Pour in enough olive oil to cover the bottom well. When it's hot, throw in the breadcrumbs. Stir them often until they turn golden and crunchy. Move them to a paper towel-lined plate and sprinkle with a bit of salt.
04 -
Clean out the pan and add more olive oil over medium-high heat. Throw in the broccolini. Let it cook a few minutes on each side until it gets some char marks. Move to a cutting board and chop it into bite-sized pieces.
05 -
Get the pot of water boiling again and add the linguine. Cook it for 1 minute less than what the package says, stirring now and then.
06 -
Turn the pan down to medium heat. Drop in the butter and let it melt completely. Add the light-colored spring onions and garlic. Let them cook a couple minutes till they smell good. Add salt and fresh black pepper.
07 -
Mix together the olives, dark green onion parts, chives, lemon peel, and 3 tablespoons of olive oil in a small bowl. Set this mixture aside.
08 -
Scoop out 1 cup of the pasta water and pour it into the pan. Let it bubble for 2 minutes. Drain the pasta when it's done and add it to the pan along with the lemon juice. Mix everything well. Slowly add the parmesan while continuously stirring the pasta as the cheese melts. Finally, mix in the chopped broccolini. Try the pasta and add more salt if needed.
09 -
Put pasta on plates with the olive mix on top, sprinkle with breadcrumbs and extra parmesan cheese.
# Notes:
01 -
This tasty dish blends nutty wholegrain crumbs with fresh broccolini and smooth green olives for a tasty Italian-style dinner.
02 -
Always save some cooking water from your pasta to make a smooth sauce that sticks nicely to the linguine.